Tillies Yellow Squash Casserole Food

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
• Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.
• In a small bowl, combine the melted butter, cracker pieces and parmesan cheese. Sprinkle in an even layer all over the top of the casserole.
• Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.

YELLOW SQUASH CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Slice the summer squash and place it in a medium saucepan (no need to peel or remove the seeds). Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, about 10 to 15 minutes.
• Meanwhile, peel and finely dice the onion.
• Drain the squash thoroughly; return it to the saucepan, and mash it. Taste the squash and add salt and pepper, as desired.
• In a bowl, whisk the egg and sugar lightly. Add the mayonnaise, chopped onion, 1/2 cup of the cheddar cheese, and 2 tablespoons of the melted butter. Stir to blend thoroughly.
• Stir the mashed squash into the egg and mayonnaise mixture.
• Butter a 1-quart casserole or baking dish. Spoon the mixture into the prepared casserole.
• Top the casserole with the remaining 1/4 cup of shredded cheese.
• Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole.
• Bake for 40 to 45 minutes, or until bubbly and lightly browned. Serve squash casserole hot.

FABULOUS YELLOW SQUASH CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Lightly grease or spray a 2-quart casserole dish or 9x13-inch baking pan with non-stick cooking spray.
• Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.
• In a medium mixing bowl, combine the sour cream, eggs, fresh thyme, salt, and pepper. Fold in grated cheese then pour over the sliced yellow squash. Mix to combine.
• Transfer the squash and cheese mixture into the prepared baking dish.
• In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus parmesan and fresh parsley if desired. Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.
• Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color. You can also broil on low for the last few minutes to finish browning the panko topping.
• Remove from the oven and serve immediately.

TILLIE'S YELLOW SQUASH CASSEROLE

Steps:

• In saucepan, bring water, squash, onion, and salt to boil.
• Cover and simmer until squash is tender (20 min.).
• Drain and mash.
• Mix in pepper, 1 tbs. butter, flour, eggs and milk.
• Set aside 3 tbs. cheese, and put rest in squash.
• Pour into buttered dish.
• Bake at 350° for about 30 minutes.
• Mix 2 tbs. butter with bread crumbs.
• Sprinkle over casserole and then sprinkle rest of cheese, and bake 5-10 minutes.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

EASY YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
• Bake in the preheated oven until cooked through and bubbly, about 45 minutes.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a medium baking dish.
• Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
• Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
• Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Butter a medium baking dish.
• Slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
• Place the squash and carrots in a saucepan, barely cover with water and salt well.
• Bring to a boil, reduce heat to medium and cover.
• Cook about 20 minutes, until the vegetables are very soft.
• Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat.
• Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes.
• Add the garlic and cook an additional minute.
• Scrape the mixture into a mixing bowl.
• Wipe out the skillet, return to medium-low heat, and add to it the remaining tablespoon butter.
• Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
• Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl.
• Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce.
• Salt and pepper generously to taste.
• Stir in the eggs and spoon the mixture into the prepared baking dish.
• Scatter the toasted cracker crumbs over the top.
• Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
• Serve hot.

YELLOW SQUASH CASSEROLE

Steps:

• In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.

CREAMY YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.